The Whole Enchilada Soup Food
EASY ENCHILADA SOUP
Steps:
- Add oil, chopped onion, and garlic to a large sauce pot. Place over medium heat and sauté for 3-5 minutes to soften.Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Bring to a boil, then lower heat and simmer for 15-20 minutes, until chicken is cooked through.Remove chicken from pot and place on a cutting board. Add corn, black beans, and salsa to the soup. Chop or shred the chicken breasts and place back into the pot. Stir well, and salt and pepper to taste.When ready to serve, ladle into soup bowls and sprinkle with fresh toppings.Note: Possible toppings include shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, and tortilla chips.
EASY CHICKEN ENCHILADA SOUP
Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips.
Provided by Gregory Chapman
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 45.5 g, Cholesterol 78.3 mg, Fat 5.4 g, Fiber 12.1 g, Protein 41.1 g, SaturatedFat 1.3 g, Sodium 1915 mg, Sugar 5.6 g
THE WHOLE ENCHILADA SOUP
My boyfriend's mom gave me this recipe and I wanted to post it for safe keeping. The recipe makes a LOT but you're probably going to want to go for seconds or thirds... so plan accordingly. The pumpkin might seem strange but it helps thicken the soup and you can't even taste it. Make sure you get PURE pumpkin, not Pumpkin Pie Mix like I did the second time I made this, otherwise it will be too sweet.
Provided by CooknBoogie
Categories Chicken Breast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth to a boil.
- Add celery and onion and cook until tender.
- Stir in enchilada sauce and pumpkin.
- Bring to a boil.
- Add chicken and corn. Mix well until heated.
- Serve with cheese, hot sauce and totilla chips if desired.
Nutrition Facts : Calories 159.6, Fat 6.3, SaturatedFat 1.8, Cholesterol 26.6, Sodium 619.6, Carbohydrate 16.8, Fiber 1.7, Sugar 4.7, Protein 10.4
HUNGRY GIRL THE WHOLE ENCHILADA CHICKEN SOUP
Easy, delicious and healthy Hungry Girl The Whole Enchilada Chicken Soup recipe from SparkRecipes. See our top-rated recipes for Hungry Girl The Whole Enchilada Chicken Soup.
Categories Appetizers / Soups / Salads Soup Appetizers / Soups / Salads Soup
Yield 9
Number Of Ingredients 9
Steps:
- In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.
- Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.
- Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.
Nutrition Facts : Nutritional Info Servings Per Recipe 9 Amount Per Serving Calories
WHOLE LATTA ENCHILADA SOUP
This comes from my slow cooker cookbook. I picked it up because I seem to find the same things on the websites. I have been trying different recipies and this one is to die for! I spiced the meat while it browned with salt, pepper, paprika, cumin, chili onion and garlic powder, cilantro and chipotle. I used the jusice in the beans and tomatoes and drained the corn. I have this pan my mom gave me that makes three inch cylindrical bowls out of cornbread so I served this in those. This was just to die for! We are have dark truffle chocolate mousse for dessert. I hope you guys enjoy!
Provided by rusted_essence
Categories Beans
Time 6h25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- brown meat and season.
- drain and place in sprayed slow cooker.
- add beans with liquid and tomatoes with liquid.
- drain the corn and add.
- add coarsely chopped onion
- enchilada sauce and a dasjh of water 1/3 c maybe.
- mix well cover and cook on LOW 6 hours.
- shred cheese into soup after 6 hours and stir
- serve in cornbread bowls or whatever! let me know what you think of -- .
Nutrition Facts : Calories 798.1, Fat 36, SaturatedFat 17.4, Cholesterol 133.2, Sodium 1725, Carbohydrate 69.6, Fiber 14.2, Sugar 6, Protein 53.1
ENCHILADA CHICKEN SOUP
Canned soups, enchilada sauce and a few other convenience items make this chicken enchilada soup recipe one of my fast-to-fix favorites. Use mild green chiles if they suit your taste, or try a spicier variety to give the soup more kick. -Cristin Fischer, Bellevue, Nebraska
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chiles. Cook and stir over medium heat until heated through. Serve with sour cream.
Nutrition Facts : Calories 207 calories, Fat 10g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 992mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.
ENCHILADA SOUP
This is one of my most favorite soup recipes! my family requests it on cold rainy days or for a Mexican fiesta. It will definitely take the chill off your bones. Be sure to watch the amount of pepper, or you will get it too hot! The enchilada sauce is spicy in itself. I've added cooked Fajita chicken to this to make it even heartier.
Provided by Vseward Chef-V
Categories Spanish
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In large sauce pan combine all ingredients except tortillas and cheese bring to boil;.
- Reduce heat to low (add chopped chicken if desired) and simmer uncovered 30 minutes.
- (Meanwhile in lg skillet heat oil - add 12 cut strips of tortillas and fry until crisp).
- To serve soup; place generous handful of tortilla strips and some of the cheese in large individual soup bowls - fill with soup - garnish with a few tortilla strips and cheese.
- ENJOY ~V.
Nutrition Facts : Calories 211.9, Fat 8.5, SaturatedFat 4.9, Cholesterol 21.4, Sodium 1461.4, Carbohydrate 24.5, Fiber 4.1, Sugar 9.2, Protein 11
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